Step 1

Preheat the oven to 355°F (180°C).

Step 2

In an oven-safe dish, combine the onion, garlic, some basil leaves, oregano, and tomatoes (with the cut side up).

Step 3

Drizzle the combined ingredients with olive oil. Season with salt and pepper to taste. Sprinkle the tomatoes with breadcrumbs and grated Pecorino Romano.

Step 4

Place the cherry tomatoes in the preheated oven at 355°F (180°C) and roast for about 30 minutes.

Step 5

While the tomatoes are roasting, bring a pot of water to a boil for the pasta. Add salt once the water starts to boil, then let the water return to a boil. Cook the pasta in the boiling salted water until it's al dente, following the package instructions for timing.

Step 6

Once the tomatoes are ready, remove the garlic cloves from the oven dish. Transfer the roasted tomatoes and pasta to a big baking dish or serving dish.

Step 7

Mix all the ingredients together well in the dish. Serve with a sprinkle of grated ricotta salata and some additional chopped basil leaves.